Tuesday, September 27, 2011

Menu: My final 50th anniversary party

Aspic is a delicious retro style dish. Photo: Kelly
My second 50th anniversary was celebrated on September 17th, in my appartment. This tine I prepared a Danish Open Sandwich buffet. Here is the menu I presented to my guests. 
Cold dishes
  • Roast beef with raw onions and cornichons
  • Salmon mousse with capelin roe
  • Aspic with ham, eggs and asparagus
    Read more on my brothers aspic here
  • Paté made with duck liver from Holte gård with bacon, thyme, black truffles from Umbria. Raw onions. Stewed mushrooms with truffles.
    See recipe here
  • Peeled Greenland prawns
  • Freshwater crayfish
Warm dishes
Desserts:
  • Terje’s home made cream caramel
  • Cheese cake with fresh raspberries, strawberries and blueberries, in fruit jelly
Drinks and side dishes:
  • Home made sauces: Remoulade, choron sauce, mayonnaise and Blue cheese dressing
  • Salads
  • Baguettes, toast loaf, and Danish rye bread
  • Aperitif: Cava Marques de Monistrol Rosé
  • Red wine, white wine, beer, and mineral water
  • Coffee and French cognac

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